Step 1

Shred 2 cups of rotisserie or boiled chicken.

Step 2

Finely chop half of a medium onion (about 1/2 cup) and mince the garlic.

Step 3

Open the can of evaporated milk.

Step 4

Rinse and drain the long-grain rice in a fine sieve or bowl. Tip: you can poke tiny holes and run water though the rice bag until clear.

Step 5

(Optional) if adding, boil eggs and potatoes for 15-20 minutes.

Step 6

Warm 2 Tbsp. olive oil in a saucepan on medium heat. Add half the minced garlic and fry for a few seconds until brown.

Step 7

Add the wet long-grain rice to the pan and stir to mix with the garlic.

Step 8

Add 2 cups of chicken broth. Stir well.

Step 9

Bring the rice to a boil then turn down the heat to low, cover, and simmer for 15-20 minutes.

Step 10

Continue with the recipe while the rice cooks…

Step 11

Pour the evaporated milk, 3-5 Tbsp. of aji amarillo (depending on your preferred spice level), and most of the walnuts into a blender. Puree until smooth.

Step 12

Warm 1 Tbsp. olive oil in a large saucepan over medium. Add chopped onion and cook 3-5 minutes until translucent.

Step 13

Add chicken and pureed sauce from step Stir until heated.

Step 14

Add the parmesan cheese and a little water, if needed, to keep the sauce from getting too thick.

Step 15

Season with salt and pepper and simmer for another 5 minutes.

Step 16

Turn off the heat, uncover, and fluff the rice with a fork.

Step 17

Serve garnished with olives and remaining walnuts.

Step 18

(Optional) serve with sliced hard-boiled eggs and potatoes.

Step 19

Enhance your experience with a Peruvian music playlist (takeoutkit.com/playlists).

Step 20

Enjoy your meal! “¡Buen provecho!”